4 large carrots, diced
1 large onion, chopped
2 sticks celery, sliced
1 x 400gm can chopped tomatoes
2 x 400gm cans butter beans, rinsed and drained
2 – 3 Tblsp sweet chilli sauce (opt.)
4 Tblsp chopped parsley
Extra chopped parsley to garnish
Method
Spray a large pan with non-stick cooking spray.
Dry-fry the onion, carrots and celery for 5 - 10 minutes, or until the onion is soft.
Add the tomatoes.
Bring to the boil and then simmer, covered, for 10 minutes.
Gently stir in the butter beans, chilli sauce and parsley.
Allow to heat through.
Pile onto warmed plates and garnish with extra parsley and chilli sauce or chutney.
